Stress-adapted, cross-protected, resistant: A concern?

摘要

Reports of microbial foodborne illnesses and contaminated product recalls seem to be increasing in recent years, as is the variety of foods serving as vehicles of pathogen transmission. Documentation of the transmission through food of several pathogens (e.g., Escherichia coli O157:H7, Listeria monocytogenes, Campylobacter, etc.) has occurred only in the past 20-30 years. Among the factors that may contribute to recent food safety concerns is the ability of pathogens to develop adaptive responses and resistances when exposed to sublethal stresses. Adaptation and resistance development may allow pathogens to survive common food processing and preservation treatments and cause human foodborne illness. Examples of resistant pathogens are the multi-drug-resistant Salmonella Typhimurium DT104 and the acid tolerant E. coli O157:H7. The issue of microbial adaptation to stresses and resistance development is the subject of the IFT Scientific Status Summary prepared by P. Michael Davidson and Mark Harrison that appears on pages 69-78.